Slow cooker lamb and chickpea tagine
Soft, spiced lamb with sweet carrots and chickpeas, over fluffy couscous. Tastes like it took real skill.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Lamb stew meat14 oz
- Chickpeas (can)1 can
- Carrots11 oz
- Yellow onions7 oz
- Diced tomatoes (can)1 can
- Garlic3 cloves
- Honey1 oz
- Couscous9 oz
- Fresh cilantro½ bunch
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin, ground cinnamon. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Put the lamb, chunky carrots, sliced onion, crushed garlic, tomatoes and drained chickpeas in the slow cooker with 2 teaspoons each of cumin and paprika, 1 teaspoon of cinnamon and the honey.14 oz lamb stew meat1 can chickpeas11 oz carrots7 oz yellow onions1 can diced tomatoes3 cloves garlic1 oz honey
- Add ¾ cup of water, put the lid on and cook on low for 8 hours.
- Season well. Pour boiling water over the couscous, cover for 5 minutes and fluff with a fork.9 oz couscous
- Serve the tagine on the couscous with chopped cilantro.½ bunch fresh cilantro
Stir a handful of dried apricots or sultanas in at the start. They melt into the sauce and give that sweet edge a tagine should have.
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